Post by Decatur on Aug 30, 2006 12:11:32 GMT -5
Fried Squirrel and Gravy
1 Squirrel; cut into 7 pieces
1 c Flour; seasoned with
1/2 ts Each salt and pepper
1/2 c Crisco; for frying
Milk; for gravy
Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil.
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Squirrel Jambalaya
1 md Squirrel
Salt and cayenne pepper
2 lg Onions - chopped
3 Celery stalks - chopped
1 Garlic clove - chopped
3 tb Oil
1/4 Green pepper - chopped
4 tb Parsley - chopped
1 c Uncooked rice - washed
1 1/2 c Water
2 ts Salt
Louisiana Hot Sauce - to taste
Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.
1 Squirrel; cut into 7 pieces
1 c Flour; seasoned with
1/2 ts Each salt and pepper
1/2 c Crisco; for frying
Milk; for gravy
Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil.
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Squirrel Jambalaya
1 md Squirrel
Salt and cayenne pepper
2 lg Onions - chopped
3 Celery stalks - chopped
1 Garlic clove - chopped
3 tb Oil
1/4 Green pepper - chopped
4 tb Parsley - chopped
1 c Uncooked rice - washed
1 1/2 c Water
2 ts Salt
Louisiana Hot Sauce - to taste
Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.
and DRINK
;D
